Method

Step 1

Place potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender.

Step 2

Meanwhile, season the kangaroo on both sides with black pepper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook kangaroo for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Step 3

Place the frying pan over high heat. Add the shallot, stock and jam and cook, stirring, for 2-3 minutes or until the jam dissolves and the sauce reduces slightly. Add the vinegar and raspberries. Simmer, crushing the raspberries with a fork, for 4 minutes or until the mixture reduces by half.

Step 4

Thickly slice the kangaroo across the grain. Divide the kangaroo among serving plates. Drizzle over the raspberry glaze. Serve with the potato and broccolini.

High protein

Low fat

Low kilojoule

Lower gi

Nutrition

1390 kj

Energy

3.5g

Fat Total

1g

Saturated Fat

6.5g

Fibre

37g

Protein

38g

Carbs (total)

All nutrition values are per serve

Notes

If Baby Coliban potatoes are unavailable, use small Lady Christl potatoes.

Cook's tip: To avoid tough, chewy meat, don't overcook kangaroo — the centre should be pink — and let it rest for a few minutes after cooking.

Author: Chrissy Freer

Image credit: Mark O'Meara

Publication: Australian Good Taste

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